1 apa
1.1 warna
Beige
Beige, Cream, Brown cahya, putih
1.2 jinis
1.3 susu Content
2/3 tuwung
ora dibutuhake
1.4 rasa
Chocolaty
Little pait, Kuwat lan sugih
1.5 Bantu Gaya
1.6 aditif
brewed Kopi, Chocalate, Cinnamon, susu
Chocalate, ngalahake krim
1.7 Jumlah servings
1.8 wektu sing dibutuhake
1.8.1 Wektu Preparation
1.8.2 Wektu Cooking
2 Wuku
2.1 Kesehatan keuntungan
2.1.1 Wuku fisik
ora Sumadhiya
ora Sumadhiya
2.1.2 Mental Kesehatan keuntungan
ora Sumadhiya
strengthens swasana ati
2.2 Nyegah penyakit
ora Sumadhiya
ora Sumadhiya
2.3 Sakabèhé Kesehatan keuntungan
ora Sumadhiya
ora Sumadhiya
2.3.1 Perawatan Rambut
ora Sumadhiya
ora Sumadhiya
2.3.2 Perawatan kulit
ora Sumadhiya
ora Sumadhiya
2.4 sisih efek
2.4.1 Sisih efek Risk Low
ora Sumadhiya
ora Sumadhiya
2.4.2 Sisih efek Risk High
ora Sumadhiya
ora Sumadhiya
3 Kafein
3.1 kafein Content
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
3.2.2 Tall (12 floz)
75.00 mgora Sumadhiya
0
300
3.2.3 Grande (16 floz)
150.00 mgora Sumadhiya
0
330
3.2.4 Venti (20 floz)
150.00 mgora Sumadhiya
0
415
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
3.3.2 Tall (354 ml)
150.00 mgora Sumadhiya
0
300
3.3.3 Grande (473 ml)
150.00 mgora Sumadhiya
0
320
3.3.4 Venti (591 ml)
225.00 mgora Sumadhiya
0
405
1.2 kafein Level
1.2.1 aman Level
ora Sumadhiyaora Sumadhiya
0
400
1.3.1 mbebayani Level
ora Sumadhiyaora Sumadhiya
0
500
1.5 Efek saka kafein
mual, nervousness, nguyang, weteng upset
deg-degan Fast, insomnia, irritability, perih tremors, nervousness, nguyang, weteng upset
2 Kalori
2.1 tanpa Gula
ora Sumadhiya418.00 Kcal
0
418
2.2 kanthi Gula
0.06 Kcalora Sumadhiya
0
400
2.4 Susu skimmed
ora Sumadhiyaora Sumadhiya
0
173
2.6 Kanthi skimmed susu lan gula
ora Sumadhiyaora Sumadhiya
0
190
2.8 Susu Whole
ora Sumadhiyaora Sumadhiya
0
233
2.10 Susu Whole lan Sugar
ora Sumadhiyaora Sumadhiya
0
470
2.12 Kalori Kanthi Additives
ora Sumadhiyaora Sumadhiya
0
310
2.15 lemak
2.16 karbohidrat
2.17 protein
3 Brands
3.1 Brands
Ghirardelli, McCafe, Starbucks
ora Sumadhiya
3.2 History
3.2.1 asalé ing
3.2.2 Periode asal
3.3 Popularity